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Mediterranean Farro Bowl with Kefir Dressing


  • Author: Jennifer McDaniel
  • Total Time: 40 minutes
  • Yield: 4

Ingredients

Scale

Kefir Dressing

  • 1 c. plain kefir whole milk (see notes)
  • 1/2 c. cucumber, finely chopped
  • 1/2 c. fresh dill, finely chopped (see notes)
  • 2 garlic cloves, minced
  • 1 t. lemon juice
  • Salt and Pepper to taste

Roasted Chickpeas

  • 1 15 oz. can chickpeas, rinsed drained
  • 2 T. olive oil
  • 1 t. cumin powder
  • 1 t. paprika
  • 1 t. garlic powder
  • 1 t. honey
  • 1/2 t. salt

Farro Salad

  • 2 c. cooked farro, cooked
  • 2 T. olive oil
  • 2 T. lemon juice
  • 1/2 t. salt
  • 1/2 c. parsley, chopped
  • 1 c. grape tomatoes, halved
  • 1 c. cucumber, diced
  • Salt and pepper to taste

Instructions

  1. Cook farro according to cooking tool (stove top, instant pot, etc). Fluff with a fork, then set aside to let cool while you prepare the rest of the ingredients.
  2. Preheat the oven to 400 degrees. Toss the dry chickpeas with olive oil. Spread in a single layer on a baking sheet. Let cook for 30 minutes until crispy, then toss with cumin powder, paprika, garlic powder, honey and salt.
  3. Make the kefir dressing: toss together the kefir, cucumber, dill, garlic, lemon juice and pinch salt and pepper. Season to taste, as needed, and set aside.
  4. Toss cooked farro with olive oil, lemon juice, salt and parsley.
  5. When ready to serve, divide farro among 4 bowls, then add the chickpeas, tomatoes,  and cucumbers. Spoon kefir dressing on top and serve.
  • Prep Time: 10
  • Cook Time: 30

Nutrition

  • Serving Size: 1 serving
  • Calories: 382
  • Sugar: 8 g
  • Sodium: 767.8 mg
  • Fat: 17 g
  • Saturated Fat: 2.5 g
  • Carbohydrates: 49.4 g
  • Fiber: 6.7 g
  • Protein: 10.9 g
  • Cholesterol: 0.9 mg